Thanks for the kinds words, after the late October chores today, I'm on to making the post and the details.
Two versions, one quick and succinct for those that already know their way around a kitchen and one for the newbies, who need to know more of a primer on complex flavor profiles, than a recipe.
Why? Only a bastard Chef copies a recipe, instead they use it as a reference, a guide... making it wholly their own with subtle changes and ingredient adaptations.
No one has impressed Gordon by saying they have copied his Wellington for their business. More like pissed him completely off.
I look forward to the recipe. It's fun just trying to guess what it will be.
Italian cooking = Pasta + tomato sauce
French cooking = butter
Fat+flour+liquid = creamy yumminess
The recipe will likely be something pan finished. I know that if I take a can of the cheapest tomato sauce and pan finish the pasta, it will be better than any "Italian" restaurant that serves sauce on top of white pasta. Doing the same thing with a real sauce is epic.
It hurts to see people served undressed pasta with "gravy" drowned over the top.
That isn't Italian food you are eating... it is a purely American invention, from when immigrants were stunned by how cheap and plentiful meat was in America.
Getting to work on the post now, see you all on the other side later tonight!
Make Food Great Again
I hope you get stickied tomorrow.
Thanks for the kinds words, after the late October chores today, I'm on to making the post and the details.
Two versions, one quick and succinct for those that already know their way around a kitchen and one for the newbies, who need to know more of a primer on complex flavor profiles, than a recipe.
Why? Only a bastard Chef copies a recipe, instead they use it as a reference, a guide... making it wholly their own with subtle changes and ingredient adaptations.
No one has impressed Gordon by saying they have copied his Wellington for their business. More like pissed him completely off.
I look forward to the recipe. It's fun just trying to guess what it will be.
Italian cooking = Pasta + tomato sauce
French cooking = butter
Fat+flour+liquid = creamy yumminess
The recipe will likely be something pan finished. I know that if I take a can of the cheapest tomato sauce and pan finish the pasta, it will be better than any "Italian" restaurant that serves sauce on top of white pasta. Doing the same thing with a real sauce is epic.
It hurts to see people served undressed pasta with "gravy" drowned over the top.
That isn't Italian food you are eating... it is a purely American invention, from when immigrants were stunned by how cheap and plentiful meat was in America.
Getting to work on the post now, see you all on the other side later tonight!